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Ingredients
Serves: 24

2 tablespoons vegetable oil

1 teaspoon crushed red chilli flakes

1 large onion, minced

10cm piece fresh root ginger, peeled and minced

1 large yellow pepper, diced

3 large ripe mangoes, peeled, stones removed and diced

1 small pineapple, peeled and diced

75g brown sugar

1 1/2 tablespoons curry powder

125ml cider vinegar

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MethodPrep:35min › Cook:1hr10min › Extra time:2hr › Ready in:3hr45min

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red chilli flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover and cook, stirring occasionally until the onions have softened, about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and yellow pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

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Reviews & ratingsAverage global rating:

(31)

Reviews in English (23)

M

by mrsherd

38

Delicious! Like every recipe, I made some changes to fit my family. You can do pretty much whatever, but for ease, I'd use a can of pineapple tidbits - soooo much easier and just as tasty. It has just enough zing to it.
-
23 Sep 2009
(Review from Allrecipes US | Canada)

G

by GerS

25

Good recipe. I've put the jars into a cool, dark larder to allow the curry powder to mellow in flavour. Nonetheless on initial tasting, there's a nice sweet/spicy flavour. I also put in some sultanas to give it some contrasting colour.
-
23 Apr 2009
(Review from Allrecipes US | Canada)

M

by MYMAGICWORD

23

I skipped the onions because of family allergies and substituted a can of crushed pineapple for the real deal. Still great! Loved it with chicken breasts. Would be a fab sandwich addition too.
-
27 Jun 2010
(Review from Allrecipes US | Canada)